With the food processor running, drizzle in the olive oil until the pesto is your desired consistency. For a firm but spreadable pesto, I used a scant 1/3 cup but adjust to your preferences.
1/3 cup olive oil
Salt to taste.
salt to taste
Notes
Add in a cup or two of spinach or kale as an easy way to sneak in more veggies to dishes.
Use pumpkin or sunflower seeds in place of the nuts if you have nut allergies.
Pesto will keep in the fridge for a week, or in the freezer for six months.